1. Combine arugula and cherry tomatoes in a large bowl.
2. Heat 1 ½ tablespoon of olive oil in a medium nonstick skillet over medium heat. Add garlic, chicken tenders and several pinches of salt and pepper; sauté until juicy and just cooked through, about 5 minutes. Add to salad.
3. Whisk remaining 2 ½ tablespoons of olive oil with vinegar and mustard in a small bowl. Drizzle dressing over salad; toss to coat. Sprinkle with vegan cheese for an added protein punch and great flavour